Food Services Manager

Food Services Manager Creates and submits menus that assure nutritional adequacy including modified diets and special diets Establishes quality standards for planning, preparing, and food yield Recommends and/or orders food and other related supplies used by the Food Services Department and ensures adequate quantities are on hand Requisitions and inspects foodstuffs, supplies, and equipment to maintain stock levels and ensure standards of quality are met Holds in service training on specific nutritional areas as needed Training staff in the implementation of Food Services procedures Investigates and resolves food quality and service complaints Develops written standard operating procedures defining the use of acceptable dietary programs Inspects equipment for cleanliness and functional operation Inspects food and food preparation to maintain quality standards and sanitation regulations Other duties as assigned Bachelors degree in Hotel, Restaurant, Institutional Management or related field from a four-year college or university or equivalent combination of education and related experience One to two years related experience and/or training, plus supervisory experience